The Sugar Club rests on Level 53 of the Auckland Sky Tower and is chef Peter Gordon’s fourth incarnation of the series; the first being Wellington in 1986, followed by Notting Hill, London (1995), and West Soho, London (1998).
Sommelier Ann Lau curated an interesting wine list, presented, similar to food, with the concepts of texture and flavor. The judges of the World’s Best Wine Lists 2017 commented that the list was the right length, and nicely divided into categories, which are garden, sea, farm, and planet, denoting floral, mineral, earthy, and certified organic and biodynamic wines, respectively. A good, refined selection of fizz starts off, with Ruinart and Taittinger by-the-glass, and a final subdivision titled ‘Our Precious’ includes some excellent options including Penfolds Grange 2001; Gaja ‘Sori San Lorenzo’ Nebbiolo 2000; and Château Mouton Rothschild 1er Cru 1995.
Although an international offering, the majority of wine is drawn from its local regions, in a range of formats including by the carafe. Peter Gordon pairs menu of fusion cuisine dishes that pay homage to the seasons, sourcing fine local ingredients and applying international flavors.